Micki is an experienced clinical nutritionist and a lifelong food sensitive. Over the last two years, she has been digging into gluten sensitivity and hyper-permeability after her symptoms improved dramatically when she realised she was an undiagnosed coeliac and went grain free. She has set up a specialist site at www.trulyglutenfree.co.uk where she is beginning to question and explore how we diagnose and treat gluten illness and food sensitivity.
Her premise is that:
She explains her three dietary approaches to gluten :
The traditional gluten free diet usually given is is gliadin free ONLY (wheat, rye, barley and sometimes oats).
The Truly gluten free approach is free from ALL grains and dairy to remove all glutens and not just gliadin. You can get full food lists and details in the Truly Gluten Free ebook. This is most suitable for those who are traditional gluten free as above, but not feeling well or healing.
The Barrier diet is free from anything that would stop the hyper-permeability and gluten damage healing. This is grain, dairy and legume free and free from any of the known foods that affect barrier integrity. This is totally unique and does not exist anywhere else. It is essentially based on the Primal, SCD and TGF diets with added research on specific barrier hyper-permeability issues. You can get full diet lists and details in the Barrier Plan. This is most suitable for people with multiple allergy, inflammatory and auto-immune disorders, whether or not you know the problem is related to gluten (most have no idea).
Micki has so far published the diet plans above and written one recipe book: TGF Breakfasts. The first two recipes are from that.
Click on the name of the recipe to go to it.
A big bowl of crunchy goodness for any time of day
Stick everything in a big bowl, adding your egg last (this will also work with just egg white).
My usual mid-morning snack
Blend the whole lot together, adding the fruit juice/water if you need to loosen it up. It should be a thick-ish pourable batter.
Himalayan Pink Crystal salt, oregano, thyme and olive oil flaxseed foccacia
This recipe was sent into the TGF Food page and there are many variations on the internet. It has become a real hit and really helps people who want bread but can’t do nuts.
Many gluten sensitives have a problem maintaining iron levels. Let me state straight away, I detest offal BUT needs must, I tried this and before you say
Chop the leek and spring onion very finely or preferably blitz in a processor for speed. Saute them in a little olive or coconut oil.
When I was younger, I loved those boxes of Chocolate Brazils. Something about the crunch and goodness of the brazil nut and smooth thick chocolate coating does it for me every time. On the TGF diet it’s difficult to know what’s in shop-bought stuff and luckily it is simplicity itself to make your own.
Grind 100g brazils if you haven’t got ready ground brazils, and set aside.